Hearty English Recipe: Cottage Pie

or a fairly simple dish, look no further than the rustic roots of the United Kingdom. Cottage pie (also known as shepherd's pie when the meat is lamb) is a traditional dish cooked by shepherds and farmers.

Because lamb has fallen out of the American palette, most modern cottage pies are made with ground beef. We added in a few additional seasonings to really make the flavors pop in this dish. Keep in mind, this dish is a meal on its own. There is no need to serve it with additional sides, save perhaps for some leftover Yorkshire pudding.

Cottage Pie Recipe

(makes 4 servings)

Ingredients

• 1 1/2lbs lean ground beef
• 1 onion, chopped
• 1/3 cup chopped carrots
• 1/2 cup corn
• 1/3 cup peas
• 1 1/2lbs to 2lbs potatoes.
• 8 tablespoons butter
• 1/2 cup beef broth
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh thyme
• 1 teaspoon dried rosemary
• 2 teaspoons cornstarch
• 1 clove garlic, minced
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat the oven to 400F
2. Peel and quarter the potatoes. Boil in lightly salted water for about 20 minutes (or until tender).
3. Meanwhile, melt 4 tablespoons butter in a large frying pan.
4. Saute the onions and carrots in the butter until tender (about 10 minutes). 
5. Add the ground beef and saute until well browned.
6. Add salt and pepper to taste with Worcestershire sauce, beef broth, thyme, rosemary, and cornstarch.
7. Cook uncovered over low heat for 10 minutes, stirring occasionally to make sure it's well mixed.
8. In a bowl, mash the potatoes with the remaining butter, minced garlic, and salt to taste.
9. Place beef and vegetable mixture in the bottom of a baking dish. Distribute the mashed potatoes on top. Feel free to use a fork to make interesting patterns in the mashed potatoes.
10. Distribute the shredded cheese on top.
11. Bake in the oven until bubbling and brown on top (about 30 minutes). For a slightly more crusty top, broil for the last few minutes.
12. Enjoy!

Italian Recipe: Delicious Baked Spaghetti

If you're in the mood for a casserole or a lasagna but don't have the right noodles, or if you'd prefer a new take on the dish, here's a real treat. Baked spaghetti mixes the layers of a lasagna with the somewhat sloppy fun of spaghetti. It's wonderfully kid friendly, yet grown up enough for company.

In order to really make this dish much closer to its lasagna counterpart, we added in some beaten eggs and Parmesan with the cooked noodles. This helped the noddles bind together so the dish can easily be cut into rectangles and served. For the meat we used ground sausage, though any combination of sausage and beef will work just fine. Keep reading below for this fantastic recipe...

Baked Spaghetti

(makes 10 servings)

Ingredients

• 16oz spaghetti (1 package)
• 1lbs sweet Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 3 cups marinara sauce
• 1 1/2 cups water
• 2 bay leaves
• 1 tablespoon Italian seasoning
• 1/4 cup chopped fresh parsley (+ more for garnish if desired)
• 1 tablespoon olive oil
• 1 cup grated Parmesan cheese
• 2 eggs beaten
• 1 cups ricotta cheese
• 3 cups shredded mozzarella cheese

Directions

1. Set a large pot of water on the stove on high heat. Add about 2 tablespoons of salt to the water and stir.
2. While the water is heating, break up the sausage into clumps in a large pan while cooking on medium heat. Slowly cook the sausage, continuing to break it up into smaller pieces with a wooden spoon. Cook until the sausage is heated through and not showing any pink. Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan.
3. Add the onion to the pan. Increase the heat to medium-high. Cook, stirring frequently, until the onions become translucent. Add the minced garlic and red pepper flakes. Cook for another minute.
4. Add the sauce to the pan and 1 1/2 cups of water. Stir in the sausage. Add the Italian seasoning, bay leaves, and parsley. Bring to a simmer and reduce the heat to keep at a very low simmer. Cook for 10-15 minutes.
5. While the sauce is cooking, add the pasta to the boiling water. Let the pasta cook at a high boil for 6-7 minutes, or until al dente. Drain the pasta and rinse with cold water.
6. Place the pasta in a large glass bowl and toss with olive oil then the Parmesan cheese and 2 beaten eggs.
7. Preheat the oven to 350F. Grease the inside of a 13"x9" casserole dish. Remove the bay leaves from the sauce. Spread 1 cup of the sauce over the bottom of the dish.
8. Spread half the pasta evenly over the sauce. Cover with half the remaining sauce, then dot the sauce with all of the ricotta cheese. Sprinkle half of the mozzarella over the ricotta. Layer again with the remaining pasta, remaining sauce, then the remaining mozzarella.
9. Cover with foil and bake for 40 minutes. Then remove the foil and bake an additional 20 minutes. Remove from the oven and let rest 10 minutes before serving. Garnish with parsley if desired.
10. Enjoy!

Greek Recipe: Mouthwatering Moussaka

For a fantastic, meaty casserole you may not have tried yet, look no further than the Mediterranean. The top bechamel layer gives way to a wonderfully savory meat sauce layered between eggplant to create a dish often compared to a Greek lasagna. 

Moussaka isn't necessarily a strict Greek dish. There are many ways to make it in the Mediterranean, however we're much more accustomed to the lasagna-like Greek moussaka served in a casserole dish, and of course served hot. Like any lasagna, it can take a little time and effort to make, but the end product is absolutely worth it. Keep reading below for our favorite moussaka recipe...

Greek Moussaka

(makes 8 servings)

Ingredients

MEAT SAUCE

• 2lbs ground lamb orbeef
• 2 tablespoons olive oil
• 1 chopped onion
• 1 red bell pepper, stemmed, cored, and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 2 tablespoons tomato paste
• 1/2 cup red wine
• zest from 1 lemon
• 2 tablespoons lemon juice
• salt to taste

BECHAMEL SAUCE

• 1 stick unsalted butter
• 1/2 cup flour
• 1 teaspoon salt
• 4 cups whole milk
• 4 egg yolks
• 1 bay leaf
• 1/2 teaspoon ground nutmeg

MOUSSAKA

• 3 large eggplants
• 1/2 cup salt
• 8 cups water
• 2-3 Yukon gold potatoes
• 1 cup pecorino or Parmesan cheese
• olive oil

Directions

1. Mix together the 1/2 cup salt with 8 cups of water for the moussaka in a large pot. Slice the top and bottom off the eggplants. Cut thick strips of skin off the eggplants and give them a striped appearance. Slice the eggplant into 1/4" thick rounds and drop them into the brine. Let the eggplant sit in the brine 15-20 minutes, then remove them onto paper towels to dry.
2. While the eggplant brines, heat the olive oil in a large skillet over medium-high heat and brown the ground meat. About halfway through, add the onions and red pepper. Sprinkle a little salt over the meat and vegetables.
3. Once the meat is browned and onions have softened, add the garlic, allspice, cinnamon, cayenne pepper, ground ginger, black pepper, oregano, and tomato paste. Mix well and cook 2-3 minutes. Add the red wine and bring the sauce to a simmer. Reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Add the lemon zest and lemon juice. Mix well and taste. Add more lemon juice or salt to taste. Set the sauce aside.
4. Peel and slice the potatoes into 1/4" rounds and boil them in salted water for 5-8 minutes while the meat sauce simmers. You want them under-cooked but not completely crunchy. Drain and set aside.
5. To cook the eggplant, preheat the oven to broiling. Line a roasting pan with aluminum foil. Grease the inside with olive oil, then place the eggplant rounds on the foil and brush with the olive oil. Broil for 3-4 minutes until lightly browned on one side. Flip, then broil for 2-3 minutes more. Set aside.
6. Next, prepare the bechamel. Add the milk in a pot and set over medium heat until steamy (about 160 degrees). Do not let the milk simmer.
7. Heat the butter in a small pot over medium heat. Once the butter has melted, slowly whisk in the flour. Let the roux simmer over medium-low heat for a few minutes.
8. Slowly pour the steamy milk into the roux, stirring constantly. Once all the milk is added, return the heat to medium and add the bay leaf, nutmeg, and about a teaspoon of salt, continuing to stir well. Cook sauce until it reduces slightly (about 15 minutes). Discard the bay leaf.
9. Put the egg yolks in a large mixing bowl and whisk to combine. Slowly pour a ladle's worth of the bechamel onto the eggs, constantly whisking. Slowly pour the egg mixture back into the bechamel while whisking the mixture. Keep the sauce on very low heat to prevent it from boiling or simmering.
10. To assemble the dish, set the oven temperature to 350F. Layer the bottom of a casserole with the potatoes overlapping slightly.Top the potatoes with a layer of eggplant slices (using only about half). Cover the eggplant slices with the meat sauce, then layer the remaining eggplant slices on top of the meat.
11. Sprinkle half the cheese on top. Ladle the bechamel over everything in an even layer. Sprinkle the rest of the cheese on top.
12. Bake for 30-45 minutes, or until the top is browned. Let the moussaka cool for 15 minutes before serving.
13. Enjoy!

Vegan Recipe: Ratatouille Casserole

Looking for a lighter meal that’s still packed with flavor? Savor the roasted vegetables that make ratatouille such a comforting and simple meal to make. 

Classic French ratatouille is more of a stew, but Julia Child preferred making it by thinly slicing the vegetables and layering them neatly in a casserole dish. This recipe follows the latter method, which makes for a beautiful and colorful presentation that almost makes the ratatouille look too good to eat… almost.

Ratatouille is a great dish to serve for anyone with food allergies or dietary restrictions, because it doesn't contain any dairy, gluten, nuts, or meat. The dish itself is also versatile, serving as a solid side or a hearty main course over couscous, quinoa, or pasta. If you’re not worried about dairy, feel free to sprinkle Parmesan cheese over the top for added flavor.

Ratatouille Casserole

(makes 4 servings)

Ingredients

• 1 six-ounce can tomato paste *
• 1/2 onion, chopped
• 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
• 4 tablespoons olive oil (divided)
• 3/4 cup water
• 1 small eggplant, thinly sliced **
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 bell peppers, thinly sliced (we recommend one red and one yellow)
• 1 teaspoon fresh thyme leaves (can substitute basil leaves)
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F.
2. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside.
3. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. 
4. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
5. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish – alternating between vegetables. You’ll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.
6. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.
7. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.
8. Bake until the vegetables are tender and fully roasted, about 45 minutes.
9. Enjoy!

*If you don’t have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce.

** If you’re going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn’t get soggy.

Spicy Grill Favorite: Jerk Chicken Wings

It's time to dust off those grills, and get cooking! What's a better recipe to cook on the grill than jerk chicken? We wanted to enjoy this spicy and spiced dish straight from the Caribbean.

To keep the heat in this recipe, we used Scotch bonnet peppers (though habaneros can be substituted instead), but we didn't want to use too many. We wanted the recipe to be hot, but not scorching. To get the flavor deep into the chicken, we marinated it overnight and boiled the marinade after to baste the chicken with as we grilled. Keep reading below for this wonderful recipe...

Jerk Chicken

(makes 6-8 servings)

Ingredients

• 1/2 cup malt vinegar
• 2 tablespoons dark rum
• 2 scotch bonnet peppers, one de-seeded, the other with seeds, both chopped
• 1 red onion, chopped
• 4 green onion tops, chopped
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 4 teaspoons allspice
• 4 teaspoons ground cinnamon
• 4 teaspoons ground nutmeg
• 4 teaspoons ground ginger
• 2 tablespoons dark brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons molasses
• 5lbs chicken wings
• 1/2 cup lime juice
• salt and pepper

Directions

1. Put vinegar, rum, hot peppers, onion, green onion tops, thyme olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, brown sugar, soy sauce, and molasses in a blender or food processor. Pulse until mostly smooth.
2. Place the chicken in a large freezer bag or roasting pan or baking dish. Pour the lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the pan with the chicken with plastic wrap. Refrigerate overnight.
3. When ready to cook the chicken, remove the chicken from the bag or pan. Put the remaining marinade in a small saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken.
4. Preheat the grill to medium high. Sprinkle the chicken with salt and pepper. Place the chicken on the grill and cover. Cook for 12-15 minutes, basting occasionally with the cooked marinade. When done, the chicken should be completely cooked.
5. Transfer the chicken to a platter, tent loosely with foil, and let rest for 10-15 minutes. Serve hot with beans and rice.
6. Enjoy!

Spicy Grill Favorite: Jerk Chicken Wings

It's time to dust off those grills, and get cooking! What's a better recipe to cook on the grill than jerk chicken? We wanted to enjoy this spicy and spiced dish straight from the Caribbean.

To keep the heat in this recipe, we used Scotch bonnet peppers (though habaneros can be substituted instead), but we didn't want to use too many. We wanted the recipe to be hot, but not scorching. To get the flavor deep into the chicken, we marinated it overnight and boiled the marinade after to baste the chicken with as we grilled. Keep reading below for this wonderful recipe...

Jerk Chicken

(makes 6-8 servings)

Ingredients

• 1/2 cup malt vinegar
• 2 tablespoons dark rum
• 2 scotch bonnet peppers, one de-seeded, the other with seeds, both chopped
• 1 red onion, chopped
• 4 green onion tops, chopped
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 4 teaspoons allspice
• 4 teaspoons ground cinnamon
• 4 teaspoons ground nutmeg
• 4 teaspoons ground ginger
• 2 tablespoons dark brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons molasses
• 5lbs chicken wings
• 1/2 cup lime juice
• salt and pepper

Directions

1. Put vinegar, rum, hot peppers, onion, green onion tops, thyme olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, brown sugar, soy sauce, and molasses in a blender or food processor. Pulse until mostly smooth.
2. Place the chicken in a large freezer bag or roasting pan or baking dish. Pour the lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the pan with the chicken with plastic wrap. Refrigerate overnight.
3. When ready to cook the chicken, remove the chicken from the bag or pan. Put the remaining marinade in a small saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken.
4. Preheat the grill to medium high. Sprinkle the chicken with salt and pepper. Place the chicken on the grill and cover. Cook for 12-15 minutes, basting occasionally with the cooked marinade. When done, the chicken should be completely cooked.
5. Transfer the chicken to a platter, tent loosely with foil, and let rest for 10-15 minutes. Serve hot with beans and rice.
6. Enjoy!

Classic Pasta Recipe: Rigatoni with Beef Ragu

Ragu is a sauce that's been around for many centuries. In Italian cuisine, this is usually made with a braised beef or spicy pork and although some view it as a tomato-based sauce, it's actually a meat-based sauce with only a small amount of tomato added in. 

Traditionally the ragu is made on the stove in two separate courses: the savory sauce for pasta, and a dish of cooked beef. To save time, we've combined those courses and baked the dish in the oven. This allowed us to save a little moisture in the pan and gave us a sauce that perfectly clung to the pasta. We also didn't have to stay on our feet stirring frequently and got to relax for about two hours between steps. Keep reading below for this fantastic recipe...

Rigatoni With Beef Ragu

Ingredients

• 1lb boneless beef chuck-eye roast, cut into 4 pieces and trimmed of fat
• kosher salt
• pepper
• 2oz pancetta, cut into 1/2" pieces
• 2oz salami, cut into 1/2" pieces
• 1 small carrot, peeled, and cut into 1/2" pieces
• 1 small rib celery, cut into 1/2" pieces
• 2 1/2lbs onions, halved and cut into 1" pieces
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 tablespoons minced fresh marjoram (or oregano as a substitute)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 teaspoon red pepper flakes
• 1lb rigatoni
• 1oz Pecorino romano cheese, grated, plus extra for garnish

Directions

1. Sprinkle beef wit salt and pepper then set aside. Preheat the oven to 300F.
2. Process the pancetta and salami in a food processor until ground into a paste (about 30 seconds). Scrape down the sides of the bowl as needed. Add carrot, garlic, and celery and process an additional 30 seconds. Transfer the paste to a Dutch oven and set aside. Do not clean out the processor bowl. Pulse the onions in the processor in two batches until they form about 1/8" to 1/4" pieces.
3. Cook the panchetta mixture over medium heat, stirring frequently, until the fat is rendered and a fond begins to form on the bottom of the pot (about 5 minutes). Add the tomato paste and cook, stirring constantly, until browned (about 90 seconds). Stir in 2 cups of water and scrape up any of the fond on the bottom of the pot.  Stir in the onions and bring to a boil. Stir in 1/2 cup wine, the parlsey, and 1 tablespoon marjoram (or oregano if using). Add the beef and push into the onions to ensure the beef is submerged. Transfer to the oven and cook, uncovered, until the beef is fully tender (about 2 to 2 1/2 hours).
4. Transfer the beef to a carving board. Place the Dutch oven over medium heat and cook, stirring frequently, until the mixture is almost completely dry. Stir in the remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Use two forks to shred the beef into bite-size pieces, then stir the beef, red pepper flakes, and remaining 1 tablespoon marjoram into the sauce. Season with salt and pepper to taste. Remove from heat, cover, and keep warm.
5. Bring 4 quarts of water to a boil in a large pot. Add rigatoni and 2 tablespoons salt. Cook, stirring often, until just al dente. Drain the rigatoni and add to the warm sauce. Add the pecornio and stir vigorously over low heat until the sauce is slightly thickened and the rigatoni is fully tender (1 to 2 minutes). Serve, garnishing with extra pecorino.
6. Enjoy!

Italian Recipe: Vegetarian Lasagna

Many lasagna recipes feature sausage and beef, but this pasta dish packs layers with roasted vegetables instead – making for a vegetarian version that’s just as flavorful.

The recipe itself has lots of room for versatility. Don’t like onions? Want extra zucchini? Have a flavored olive oil that’ll pack a punch in the roasting process? You can make little tweaks along the way to match your preferences, ensuring the finished product will be super satisfying. 

Aside from swapping meat for roasted veggies, the cheese choice is also unique. Traditional Italian lasagna relies solely on Parmesan, but this recipe uses a tasty combo of ricotta, mozzarella, and Parmesan. The modern twists on this classic dish definitely make for a meal that’ll get rave reviews from the dinner table.

Vegetable Lasagna 

(makes one 9x13 pan of lasagna)

Ingredients 

• 1 package of no-boil lasagna noodles
• 2 jars (48 ounces) of marinara sauce (store-bought or homemade – try this recipe)
• Several leaves of fresh basil, julienned and divided
• 1 zucchini, quartered lengthwise and sliced
• 1 yellow squash, quartered lengthwise and sliced
• 1 red bell pepper, chopped
• 1 green pepper, chopped
• 1 onion, chopped 
• 2 carrots, shredded
• 4 cloves of garlic, skin on
• 1/2 teaspoon dried oregano, divided
• 1/4 teaspoon dried basil
• 16 ounces ricotta (plus a little extra)
• 1/4 cup Parmesan, grated (plus a little extra)
• 1/4 cup mozzarella, grated (plus a little extra)
• 1 egg, beaten 
• Pinch of nutmeg
• Extra virgin olive oil
• Salt
• Pepper

Directions

1. Preheat the oven to 400 degrees F.
2. Put all the chopped vegetables and garlic in a large bowl and toss with enough olive oil to fully coat them, as well as salt, pepper, dried basil, and 1/4 teaspoon of the dried oregano. Then, place a sheet of aluminum foil on a baking sheet and spread the vegetables on top of it, so they make an even layer.
3. Bake the vegetables in the oven for about 30 minutes, flipping them halfway in the process. If they aren’t tender after 30 minutes, flip and let them cook for an additional 10 minutes. (If they are tender before the 30 minutes is up, take them out of the oven). Find the four pieces of garlic, take them out of their skin, chop them, and add them back to the veggies. Set aside and lower the temperature of the oven to 350 degrees F.
4. Next, create a ricotta mixture in a large bowl. Combine the ricotta, Parmesan, mozzarella, egg, a few leaves of freshly cut basil, 1/4 teaspoon dried oregano, and nutmeg, and stir everything together until evenly mixed. Season with salt and pepper to taste.
5. Coat a 9x13 baking dish with cooking spray, then cover the bottom of the dish with marinara sauce. Place one layer of lasagna noodles on top of the sauce, being careful not to overlap them, and then top the noodles with a thin layer of marinara. Add half the ricotta mixture on top of the marinara, then half the roasted vegetables. Then add another layer of sauce, noodles, sauce, followed by the rest of the ricotta mixture and roasted vegetables.
6. Finally, cover with sauce, noodles, and a final layer of sauce. Top the entire lasagna with a generous amount of freshly grated mozzarella and Parmesan, plus ricotta.
7. Cover the lasagna with aluminum foil and bake for about 30 minutes. Then, remove the foil and let it bake for another 15 minutes, or until the cheese is bubbly and golden brown. The noodles should also be soft, too.
8. Top with freshly cut basil for garnish.
9. Enjoy! 

Italian Recipe: Homemade Eggplant Parmesan

Honest-to-goodness Italian comfort food comes in all different varieties, but typically pasta or meat are part of the equation. If you're looking for something lighter-- or you're a vegetarian-- eggplant parmesan is a real winner. All the key components of a hearty & delicious Italian meal are here: parmesan, mozzarella, garlic, basil, olive oil, and tomato sauce. Basing the ingredients around eggplant rather than pasta or meat gives you an extra serving of veggies and leaves you feeling just a little bit less stuffed.

This recipe was a classic in our Italian-American household. My Italian-born Great-Grandmother always had a steaming plate of melanzane alla parmigiana waiting for us on the kitchen table. Make this your go-to recipe when it's Italian comfort food you're after!  

Eggplant Parmesan

Ingredients:1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/2 cup olive oil
1 1/2 cups whole peeled tomatoes
1/2 lb shredded mozzarella
1/3 cup grated parmesan
kosher salt
freshly ground black pepper
1 clove garlic, peeled and minced
1/2 cup packed, fresh basil leaves

Directions:

1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices.
Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.

2. Heat oil in a large, heavy skillet. Over medium high heat fry eggplant in 1/4 cup hot oil about 2 minutes per side until golden. Drain on absorbent paper.

3. Prepare tomato sauce: Combine tomatoes, garlic and 1/4 cup olive oil in a food processor. Season with salt and pepper to taste.

4. Preheat the oven to 350°F. In the bottom of a 10x15 inch, lightly greased glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6. Bake 25-30 minutes, until bubbly and slightly browned. Allow to rest at room temperature for about 10 minutes before serving.

7. Buon appetito!

Makes 4 servings.

Refreshing Dessert: Mixed Berry Sorbet

It doesn't get any more refreshing than a nice cold bowl of sorbet, especially when it's homemade and bursting with the sweet flavor of mixed berries. 

For this sorbet, we wanted to mix together the sweetness of strawberries and the tartness of raspberries. To round off the flavor profile, blackberries provided a slight bitterness. A little lemon juice added an acidity that turned the sorbet from a sugary mess to a refreshing dessert. Keep reading below for this great sorbet recipe...

Mixed Berry Sorbet

Ingredients

• 3/4 cup water
• 1/4 cup lemon juice
• 1 teaspoon sure-jell for less or no-sugar needed recipes
• 1/8 teaspoon salt
• 2 cups strawberries, stemmed and hulled
• 1 cup raspberries
• 1 cup blackberries
• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup light corn syrup

Directions

1. Combine water, sure-jell, and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally, until sure-jell is fully dissolved (about 5 minutes). Remove the saucepan from the heat and allow the mixture to cool slightly (about 10 minutes).
2. Process together the berries, corn syrup, lemon juice, sugar, and water mixture in a blender or food processor until smooth (about 30 seconds). Strain the mixture through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible.
3. Transfer 1 cup of the mixture to a small bowl and place the remaining mixture in a large bowl. Cover both bowls with plastic wrap. Place the large bowl in a refrigerator and the small bowl in the freezer. Let the mixtures cool completely for at least 4 hours, or up to 24 hours so the small bowl is frozen solid.
4. Remove the mixtures from the refrigerator and freezer. Scrape the frozen base into the large bowl. Stir occasionally until the frozen base has fully dissolved. Transfer the mixture to an ice cream machine and churn until the mixture has the consistency of a thick milkshake an the color lightens (15 to 25 minutes).
5. Transfer the sorbet to an airtight container, pressing firmly to remove any air pockets, and freeze until firm (at least 2 hours).
6. Enjoy!

Creamy & Cheesy Side Dish: Potatoes Au Gratin

It’s hard to go wrong with potatoes, but if you’re a worrier, take a deep breath because this dish is always a winner! You don’t have to spend ages (getting tennis elbow) making the perfectly mashed potatoes, all you have to do is make the sauce and pop these tots in the oven. This dish is perfect for family or holiday dinners—just be prepared for the requests that will come rolling in for you to make this dish for all upcoming celebrations!

Potato Gratin

(Serves 6-8) 

Ingredients 

• 3 tablespoons butter, plus butter for greasing baking dish
• 1 clove garlic, halved
• 6 medium potatoes, peeled and sliced (about 5 cups)
• 1 1/2 cup heavy cream
• 1 cup Gruyere, grated
• 1 cup Parmigiano Reggiano, finely grated
• 1 cup low-sodium chicken stock
• 3 tablespoons flour
• 1 teaspoon nutmeg
• salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 375º F and grease baking dish with butter. Take halved garlic and rub it around the baking dish.
2. In a large saucepan, melt your butter and add in flour, nutmeg, salt and pepper. You should have a paste-like sauce.
3. Slowly pour in heavy cream and chicken stock. Bring to a boil then reduce to a simmer. Take off heat and stir in Gruyere until melted.
4. Arrange potatoes in layers in your baking dish, adding salt and pepper between layers. Pour sauce over the potatoes so that they’re evenly covered. Sprinkle Parmesan over the top.
5. Place in oven and bake for 45-60 minutes, or until potatoes are tender and the top is golden and crispy.

Perfect Fall Recipe: Roasted Pumpkin With Walnuts & Honey

For anyone who just can’t get enough of pumpkins, this dish is for you! A lot of the recipes we see and try with pumpkins usually have another “main” ingredient, or something else that shares the spotlight with the pumpkin—not the case with this recipe! Consider the spices, nuts and honey as backup dancers of this kitchen number. Pumpkin is the frontrunner of this recipe because it has amazing flavor on its own and needs our undivided attention!

Roasted Pumpkin With Walnuts

Serves 4-6

 Ingredients

• 2 1/2 pound pumpkin, sliced, skin on
• 1 cup dark brown sugar
• 1/2-1 cup walnuts, roughly chopped
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves

Directions

1. Preheat oven to 350º F.
2. Rinse pumpkin under warm water to rinse off any dirt. Pat dry and cut in half. Scoop out seeds from the center (save if you want to roast them later) and cut thin slices (as though you were cutting a cantaloupe) and set aside.
3. In a bowl, combine brown sugar, cinnamon, nutmeg, allspice and cloves and mix well.
4. Dip each side of pumpkin slice in the cinnamon mixture and place on a baking tray. Drizzle with honey.
5. Bake for 45-60 minutes, or until pumpkins are caramelized and tender.
6. In a pan over medium heat, toast walnuts until fragrant and crispy.
7. Remove pumpkin from oven and serve with walnuts.

Warm & Filling Recipe: Tasty Fisherman’s Pot Pie

The U.K. is a place that really embraces pies: meat pies, fish pies, vegetable pies…pies are their comfort food! We’re pulling a page out of their book and making a tasty Fisherman’s Pie with three different types of fish. (It’s just as good if you choose to stick with one type of fish, if that's more to your taste!). This dish is the best on cold days when all you want is to be snuggled up somewhere cozy—eating it will help warm you from the inside out!

Fisherman’s Pie

(Serves 6-8)

Ingredients 

• 1 1/4 pound assorted fish pieces (salmon, haddock, cod), 1-inch pieces
• 1 1/4 cup fish stock
• 1 1/2 cup milk, divided
• 2 cups creamy mashed potatoes (homemade or storebought)
• 1 cup seasoned bread crumbs
• 1/2 cup butter
• 3/4 cup flour
• 1 1/2 tablespoon parsley
• 3 cloves garlic
• 1 bay leaf
• salt and pepper, to taste

Directions

1. Heat oven to 355º F.
2. In a large saucepan, bring 1 1/4 cup milk and fish stock to a simmer. Add the different pieces of fish and bay leaf and let poach for no longer than 5 minutes. Remove fish and transfer to a plate. Reserve the
3. In a different saucepan, melt the butter over medium heat and add the flour to make a roux. Stir well. Add the poaching liquid to the roux, raise the heat and cook for 2-3 minutes until the poaching juices are incorporated into the sauce. Take off heat and remove bay leaf.
4. Add fish pieces back into thickened mixture and season with salt and pepper and parsley.
5. Pour the fish and sauce into a deep baking dish and cover with a thick layer of mashed potatoes. Sprinkle with breadcrumbs and bake for 30-35 minutes, or until the breadcrumbs and mashed potatoes are browned and the sauce beneath is bubbling.

Easy Slow Cooker Dish: Cheesy Grits & Butter Garlic Shrimp

Grits is a delicious Southern breakfast dish that is the American alternative to polenta. It’s creamy and (hopefully) salty and buttery goodness. Some people make it on the stovetop, but that can take anywhere between 45 minutes to an hour of active cooking; with this recipe, all you have to do is put the grits in the slow cooker overnight or before you leave for work in the morning!

We decided to take slightly unconventional route with these grits by pairing them with shrimp and making a lunch or dinner, instead of breakfast—if you’d like to stick with your grits in the A.M., sounds good to us. If not, try them with these yummy shrimp!

Cheesy Grits and Shrimp

Serves 6-8

 Ingredients

Grits:

• 2 cups uncooked stone-ground grits
• 6 cups water
• 1/4 cup heavy cream
• 1 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan, grated
• 3 tablespoons butter
• 2 teaspoons salt
• 1 teaspoons freshly ground pepper

Shrimp:

• 24 large shrimp, peeled and deveined
• 1 1/4 sticks butter, sliced into pats
• 3 cloves garlic, minced
• 2 1/2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.
2. Stir and add in cream, cheeses, salt, pepper and butter.
3. Preheat oven to 350º F.
4. Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.
5. Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.
6. Add butter directly to baking tray and toss shrimp in it.
7. Spoon grits into bowls and add shrimp and butter on top.
8. Serve warm.

Comfort Food Recipe: Baked Mac 'n Cheese with Prosciutto

Here's a delicious twist on a family favorite. Try boosting the flavor in tradition mac & cheese by adding prosciutto. Make no mistake: this is one rich recipe. But when you're craving comfort food, it's got the perfect cheesy/tangy flavor combo that you won't be able to resist.

This particular variation calls for Gruyère and parmesan cheese, but feel free to experiment with other types to suit your tastes. We love the fact that there's even a tad bit of nutmeg in here. Who would've imagined this unlikely mixture of flavors could meld so perfectly together! 

Baked Macaroni & Cheese with Prosciutto 

(makes 6 servings)

Ingredients:

• 8 ounces small elbow macaroni (2 cups)
• 1 1/2 cups (packed) grated Gruyère cheese 
• 1 cup whipping cream
• 1 cup milk (whole or 2%)
• 3 ounces thinly sliced prosciutto, coarsely chopped
• 4 tablespoons grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

Directions:

1. Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-inch glass baking dish.

2. Cook macaroni. 

3. Meanwhile, whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.

4. Once macaroni are cooked, toss them in the sauce until well coated. Season with salt and pepper.

5. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes.

6. Serve warm. Enjoy! 

Cool Summer Treat: Blueberry Lemon Popsicles

Don’t want to wait for the ice cream truck to roll through the neighborhood? No problem. If you have popsicle molds already, then homemade frozen treats are just a few steps away. (And if you don't, click here to see some online.)

If you’re on a dairy-free diet, no problem – grab 12 ounces of blueberries and 4 tablespoons of honey (plus the lemon juice) and skip the yogurt entirely. Want to add some other fruits? Swap in some of your favorite berries! Plus, making these homemade popsicles is something the kids or grandkids might love to do. 

Blueberry Lemon Popsicles

(Makes about four popsicles)

Ingredients:

• 1 cup nonfat vanilla yogurt, plus several extra dollops for each popsicle*
• 1 cup fresh blueberries, divided
• 1 tablespoon honey
• Juice from one lemon (or about three tablespoons lemon juice)

Directions:

1. Mix 1 cup of yogurt, 3/4 cup blueberries, the honey, and the lemon juice together in a blender or food processor until smooth.
2. Grab the popsicle molds and put a few blueberries in the bottom of each mold, followed by a couple dollops of yogurt. Then, add a few more blueberries before filling the mold the rest of the way with the blended blueberry-yogurt mixture.
3. If the molds don’t come with handles, cover the molds with plastic wrap and make small holes in the wrap for the popsicle sticks -- then place the popsicle sticks through the holes and into the center of each popsicle mold.
4. Put the popsicles in the freezer for several hours.
5. Enjoy!

* If you don’t want the separate layer of yogurt, just blend the entire cup of blueberries with the entire cup of yogurt (and honey and lemon juice) and fill the molds completely with the whole mixture.